Preparation

Heat olive oil in a small saucepan over medium heat. Add onion and cook until soft. Add curry powder and ancho powder and cook for 2 minutes. Add mango puree and lime juice and cook an additional 5 minutes. Let cool. Place mango mixture in a food processor and add butter. Process until smooth and season with salt and pepper to taste. Place a sheet of parchment paper or waxed paper on a work surface. Spread the butter along a long side and form into a roll about 1-inch in diameter, leaving a 1-inch border of paper. Roll up the butter in the paper and refrigerate for at least 30 minutes. Yield: 8 servings LOBSTER: Preheat grill. Brush lobster tails with oil and season with salt and pepper. Place meat side down and grill 4 to 5 minutes or until cooked through. Remove from heat and top each tail immediately with a slice of butter. Yield: 8 servings SALAD: Combine all ingredients except peanuts in a medium bowl until combined. Spoon onto a platter. Garnish with peanuts. Yield: 8 servings Per serving: 2228 Calories (kcal); 214g Total Fat; (83% calories from fat); 8g Protein; 89g Carbohydrate; 497mg Cholesterol; 57mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 2 1/2 Fruit; 42 1/2 Fat; 1 1/2 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9348 Converted by MM_Buster v2.0n.